Cashew Cheese. It's versatile, delicious and nutritious. Plus, all you have to do is dump all the ingredients into a blender and blend away. So. Easy.
This is my first attempt at writing up a recipe of my very own. Mud and I are always creating delicious concoctions in the kitchen - a little of this, a little of that. But to measure, quantify, and write it all down? That's new territory. But hopefully something I'll be doing more of! We've got my brother and now-sister-in-law (yay!) to thank for this one. I wrote this recipe down so I could multiply it by a whole bunch and still have it taste right to serve at his wedding rehearsal dinner/potluck/picnic/celebration. It turned out great - creamy, salty and satisfying. So many people asked for the recipe that I thought I'd just put it right here.
I generally use a high speed blender, but if you only have a regular ol' blender or food processor, don't fret. Soaking the cashews overnight, or even for a few hours, or for 15 minutes before hand, can help them break down easier (the longer they soak, the better). Then, just let the blender (or food processor) go at it for a while. Don't be afraid to let it blend for a good 2-3 minutes.
Place all ingredients in the blender and blend until smooth, adding more water if necessary.
Serve over bread, crackers, vegetables. Spread it on a veggie burger, fry it up in a quesadilla or use instead of cheese on a pizza. The possibilities are endless! In the future, I plan on experimenting with some dehydrating for this recipe so I can take it hiking and spread on a tortilla or add to dinners. As always, this recipe is just a loose template for your own culinary creativity to shine. Add more or less of anything as you see fit.
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